Egg, Avocado & Portobello Mushroom Stackers with Sweet Potato Wedges

This is a ridiculously easy, cheap, and healthy recipe for those nights when you don’t really want to cook- but you don’t want to be scarfing down a pot noodle either. It takes around 10 minutes, start to finish. You have a good serving of healthy fats from the avocado, protein from the eggs, and carbohydrates from the sweet potato- not to mention a tonne of micronutrients from the combination of veggies and the eggs. Perfect for a chilled evening meal, a lunch- or even a brunch / breakfast. It’s particularly good post-gym, due to the combination of carbs to refuel and re-engergise you, and the protein to assist with muscle repair…

Ingredients
  • 2 large Portobello mushrooms
  • 1/2 large avocado, mashed with some salt and pepper
  • 1 tomato
  • 2 large eggs
  • Salt, black pepper, smoked paprika, and chilli flakes to season
  • 200g sweet potato, cut into wedges

Method
  • Whack the grill up to high, and place your mushrooms beneath it, on a tray. Allow these to cook for approximately 5-10 minutes, turning the grill down to medium after the first couple of minutes, and turning the mushrooms over half way through to cook them evenly.
  • At this point, whap those sweet potato wedges into the microwave, and cook on full power until tender- this takes around 7 minutes. Once cooked, sprinkle with smoked paprika, and place under the grill with the mushrooms.
  • Whilst the mushrooms are grilling, boil some water and poach two eggs. You can do this with a poaching pan (my preferred method, using boiling water straight from the kettle to speed the process up), or by swirling boiling water in a large pan to make a “well”, and then dropping one egg into the well, and allowing it to cook for a few minutes. Repeat with the other egg.
  • Remove the mushrooms from under the grill when tender. Now, divide the avocado between them, and spread it over the side that forms the cup. Add sliced tomato, and then your poached egg (one to each mushroom). Finish it off with a sprinkling of chilli flakes, salt, and black pepper. Add onto a plate along with the sweet potato wedges, throw on some ketchup if desired, and dig in…
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